Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/6018
Título: | Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates |
Autor(es): | Ferreira, I. M. P. L. V. O. Pinho, O. Mota, M. V. T. Tavares, P. Pereira, A. Gonçalves, M. P. Torres, D. Rocha, Cristina M. R. Teixeira, J. A. |
Palavras-chave: | Whey protein concentrates Trypsin hydrolysis ACE-inhibitory peptides Gelation |
Data: | Mai-2007 |
Editora: | Elsevier 1 |
Revista: | International dairy journal |
Citação: | "International dairy journal". ISSN 0958-6946. 17:5 (May 2007) 481-487. |
Resumo(s): | This study describes the characterisation of whey protein hydrolysates obtained from tryptic hydrolysis to assess their application as ingredients with angiotensin-converting-enzyme (ACE) inhibitory action. The levels of α-lactalbumin (α-la) and β-lactoglobulin (β-lg) remaining after hydrolysis were quantified. Peptides were separated by RP-HPLC, and Ala-Leu-Pro-Met-His-Ile-Arg (ALPMHIR), the most potent β-lg-derived ACE-inhibitory peptide was monitored. A correlation curve was established for the production of this peptide as a function of hydrolysis time. Heat-induced gelation of hydrolysates was studied by small-deformation rheology. The gelation times and the strength of the final gels were highly dependent on the degree of hydrolysis. Smaller peptides liberated by hydrolysis contributed to the inability of whey protein hydrolysates to gel. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/6018 |
DOI: | 10.1016/j.idairyj.2006.06.023 |
ISSN: | 0958-6946 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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IDJ_Ferreira2007[1].pdf | 284,92 kB | Adobe PDF | Ver/Abrir |